Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water. Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder. Grind the onion, garlic and ginger to a fine paste.

Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3 minutes or till rich golden brown.

Increase the heat and add the chicken pieces and fry well for about 10 minutes such that the spice flavors permeated through the chicken.

Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2 minute(s).

Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5 minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated. Serve hot garnished with coriander leaves.